Apricot and Nut Tartlets
by Editorial Staff
Butter-cheese “cups” are baked with dried apricots and nuts filling. With dried apricot pieces, these miniature “pies” are especially delicious.
Ingredients
- Butter, softened – ½ cup and 1 tbsp
- Cream cheese – 6 tbsp
- Flour – 1 glass
- Brown sugar – ¾ cup
- Egg, lightly beaten – 1 pc.
- Vanilla extract – ½ teaspoon
- Salt – ¼ teaspoon
- Dried apricots, cut into small pieces – 2/3 cup
- Nuts (pecans or walnuts), chopped – 1/3 cup
Directions
- Whisk in ½ cup butter with soft cream cheese until fluffy. Gradually adding the sifted flour, continue to beat. When the dough “gathers” into a ball, cover it and place in the refrigerator for 15 minutes.
Combine sugar, egg, vanilla, salt and remaining butter. Stir in apricots and nuts. - From the chilled dough, make 25 balls about 2.5 cm in diameter. Grease small muffin tins and place the dough in them (bottom and sides). Put a teaspoon of the apricot mixture in the middle of each “cup”.
- Bake in the oven at 165 degrees for 25-30 minutes (until golden brown). Cool the tartlets on a wire rack without removing them from the molds.
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